Ahi Sesame Burger
Sesame crusted ahi tuna is seared, topped with Asian slaw with Avocado Cashew Butter vinaigrette and served on a low carb whole wheat bun, roasted peppers are optional. To make the Avocado Cashew Butter, follow this recipe, here: Avocado Cashew Butter The Avocado Cashew Butter can be made ahead of time and used as a replacement spread on sandwiches or as a dip with vegetables such as fresh, crisp celery and cucumber… Just be sure not to eat it all before making your vinaigrette. 🙂
This recipe has good carb and protein appeal. Low carb, high fiber buns are widely available today, even in smaller towns like Alexander City, Alabama which is home to Lake Martin where The Bikini Chef® gets its namesake.
Here, sushi-grade ahi is used (hint: strike a deal with your local sushi chef or sushi master to get the highest quality sushi-grade ahi tuna). It is a very lean protein that helps build muscle. Yet, many are concerned with high mercury levels, as they should be. Elevated toxins from mercury can impact the brain and neurological functions. Women who are pregnant or wanting to become pregnant in the near future should avoid eating tuna – both fresh and canned. For the average adult, the Centers for Disease Control suggests eating no more than 2 pounds of tuna or other high mercury level fish per week. Most people do not eat this much tuna weekly and should not be overly concerned – but remember, the guidelines apply to both fresh and canned tuna. In general, one average 4-ounce serving for adults should be fine. It is recommended to eat fresh cilantro with each serving of fish as it has been proven to chelate mercury and toxins from the body. If you have a question or cause for concern about mercury levels in your body, consult your doctor.
This recipe was inspired by Attila Hildmann’s Vegan For Fit book where he uses tofu instead of ahi tuna. Due to the high probability of GMO soy and the fact that unfermented soy promotes mucus in the body and interferes with digestion, it is best to avoid tofu. A healthier vegan replacement for tofu is a veggie-based burger, such as this recipe, here: Black Bean Burger
Serving size: 1 burger
Saturated fat: 6.8g
Photo courtesy of Attila Hildmann who was a guest on The Bikini Lifestyles Show on KABC AM 790
Ahi Sesame Burger
Sesame crusted ahi tuna is seared, topped with Asian slaw with Avocado Cashew Butter vinaigrette and served on a low carb whole wheat bun, roasted peppers are optional.
- For slaw:
- 2 tablespoons almond oil
- 1 tablespoon white wine vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon organic, raw honey
- 1/4 cup tomato paste
- 1/4 cup Avocado Cashew Butter (see recipe link, above)
- 1/2 small Serrano chili pepper, seeded and diced
- 1/2 bunch fresh cilantro, roughly chopped
- 1 tablespoon fresh ginger root, diced
- 2 cups julienned Napa cabbage
- 1 medium carrot, julienned
- Optional Bell Peppers:
- 1 tablespoon sesame oil
- 1/2 medium shallot, diced
- 1/2 medium red bell pepper
- 1/2 medium yellow bell (or green, but green can upset the stomach) pepper
- pinch sea salt
- pinch black pepper
- For tuna:
- 1/2 cup sesame seeds
- 1/2 cup black sesame seeds
- 1/4 cup plus 2 tablespoons grapeseed oil
- 2 4-ounce tuna filets
- 2 low-carb high fiber buns (or substitute Portobello mushrooms)
- In a medium to large mixing bowl, whisk together almond oil and white wine vinegar.
- Add hoisin sauce, honey, and tomato paste and whisk together and then stir in Avocado Cashew Butter.
- Add in the chili pepper, cilantro, ginger root, cabbage and carrot, toss to coat and set aside.
- Optional, heat the sesame oil in a medium skillet over medium high heat.
- Add the shallots and bell peppers and sauté until just tender, about 5 minutes, adding salt and pepper about halfway through; set aside.
- Prepare tuna by mixing together the sesame seeds in a medium shallow bowl.
- Brush each side of each tuna filet with a little of the grapeseed oil, about 1 1/2 tablespoons.
- Place one tuna filet in the sesame seed mixture, lightly press on it, turn it over and coat the other side.
- Repeat with other filet.
- Heat remaining oil in cast iron or heavy skillet.
- Add tuna filets and sear, about 1 to 2 minutes per side, or until desired level of doneness.
- When tuna is cooked to your liking, set aside and add buns to the hot skillet, just to warm them a little on each side.
- Place each bun on a serving plate; place 1 cup of the slaw mixture on the bottom half of one bun.
- Top with seared tuna, 1/2 of the bell pepper mixture and the top of the bun.
- Repeat for other burger and serve.